- 2 teaspoons sesame oil
- 6 Chicken Thigh Fillets, thinly sliced
- 1 red birdseye chilli (optional), seeded, finely chopped
- 3/4 cup (185ml) teriyaki sauce
- 180g ramen noodles
- 200g snow peas, thinly sliced
- 1 carrot, peeled, cut into long matchsticks
- 1/2 cup coriander leaves
10 Mins Prep, 10 Mins Cook
Heat half the oil in a wok over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown and cooked through. Transfer to a bowl. Repeat with remaining chicken. Add the chilli to the wok, if desired, and stir-fry for 30 secs. Return chicken to the wok with the teriyaki sauce and bring to the boil. Cook for 1-2 mins or until heated through. Remove from heat.
Meanwhile, cook the ramen noodles following packet directions, adding the snow peas in the last 30 secs of cooking. Refresh under cold water. Drain well. Transfer to a large bowl. Add the carrot and remaining oil. Toss to combine.
Divide the noodle mixture among serving plates. Top with chicken. Sprinkle with the coriander and drizzle with pan juices to serve.
Recipe Source: www.taste.com.au